Fontina-Stuffed Veal Meatballs

More from this source
Food & Wine

Comments

Add a comment

Ingredients

5 tablespoons extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

3 garlic cloves—2 minced, 1 thinly sliced

1 teaspoon thyme leaves

1/4 teaspoon minced rosemary

Kosher salt and freshly ground black pepper

2 slices of white sandwich bread, crusts removed and bread torn into 1-inch pieces

1/3 cup whole milk

1 1/2 pounds ground veal

1 egg, lightly beaten

1/4 cup freshly grated Parmigiano-Reggiano cheese

3 ounces Italian Fontina cheese, cut into 1/2-inch cubes

2 tablespoons tomato paste

One 28-ounce can diced tomatoes with juices

Crusty bread, for serving

You might also like

Magnificent Meatballs
The Dr. Oz Show
Meatball Pizza
Leite's Culinaria
Lulu's Meatballs And Tomato Sauce
Lulu Powers
Extra Tender Meatballs
Food52
Meatballs
Handle the Heat
Rao's Meatballs
Food52
Meatballs For Choir Boys
The Naptime Chef
Skillet Spaghetti And Meatballs
Framed Cooks
Bobby Flay’s Spaghetti And Meatballs
Steamy Kitchen
Veal Marsala Meatballs
Food52